JPS63209554A - Method for improving taste and flavor of cooked rice - Google Patents
Method for improving taste and flavor of cooked riceInfo
- Publication number
- JPS63209554A JPS63209554A JP62041440A JP4144087A JPS63209554A JP S63209554 A JPS63209554 A JP S63209554A JP 62041440 A JP62041440 A JP 62041440A JP 4144087 A JP4144087 A JP 4144087A JP S63209554 A JPS63209554 A JP S63209554A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- flavor
- powder
- cooked rice
- smoke
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 45
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims description 5
- 235000019640 taste Nutrition 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title description 40
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000000779 smoke Substances 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 abstract description 2
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013902 inosinic acid Nutrition 0.000 abstract description 2
- 239000004245 inosinic acid Substances 0.000 abstract description 2
- 229940028843 inosinic acid Drugs 0.000 abstract description 2
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 229960001031 glucose Drugs 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 229940073490 sodium glutamate Drugs 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 6
- 238000011160 research Methods 0.000 description 5
- 150000001299 aldehydes Chemical class 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 description 2
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- ZTQSAGDEMFDKMZ-UHFFFAOYSA-N butyric aldehyde Natural products CCCC=O ZTQSAGDEMFDKMZ-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- XNLICIUVMPYHGG-UHFFFAOYSA-N pentan-2-one Chemical compound CCCC(C)=O XNLICIUVMPYHGG-UHFFFAOYSA-N 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- HXVNBWAKAOHACI-UHFFFAOYSA-N 2,4-dimethyl-3-pentanone Chemical compound CC(C)C(=O)C(C)C HXVNBWAKAOHACI-UHFFFAOYSA-N 0.000 description 1
- -1 2-Furfural aldehyde ketones Chemical class 0.000 description 1
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 229930183217 Genin Natural products 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000406668 Loxodonta cyclotis Species 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 208000037805 labour Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
食品加工産業は、ｆｆｎ２７兆円を越す一大産業である
やその中で米を原料とする加工食品は大きな位置を占め
ている。[Detailed Description of the Invention] [Industrial Application Field] The food processing industry is a major industry with an FFN of over 27 trillion yen, and processed foods made from rice occupy a large position within it.
本発明に関する米飯◆赤飯・おむすび・おすし等、飯類
はその需要が黄火である。Rice related to the present invention◆Rice such as red rice, rice balls, and sushi are in high demand.
食へものは、”うまい″おいしい”ことが最も重要であ
り、その本発明のＭ類の香味を向上することによって、
おむすび・赤飯・おずし、其他外食産業の基本である飯
類の重要が増加すれば、食品産業の向上に大きな貢献を
することは明白゛Ｃある。The most important thing about food is that it is delicious, and by improving the flavor of Class M of the present invention,
It is clear that if the importance of rice balls, sekihan, zushi, and other rice products that are the basis of the restaurant industry increases, it will make a major contribution to the improvement of the food industry.
Ｃ従来の技術〕
炊飯ずろということは、家庭でも、工場でも毎日行われ
ている。C. Conventional Technology] Cooking rice on a grid is done every day both at home and in factories.
炊ｆ１１技術は日本では古代から研究され、近代はとく
に研究開発が行われ、物理的理論が炊飯技術に応用され
、特に電気釜の発展は暑しい。Cooking technology has been studied in Japan since ancient times, and research and development has been particularly active in modern times, with physical theory being applied to rice cooking technology, and electric rice cookers in particular are making rapid progress.
炊飯の省力的技衝開発は著しいが、飯類をおいしくする
、うまくする、香味をよくする研究は少なく、また研究
が完成し実用化した例は殆とない。Although the development of labor-saving techniques for cooking rice is remarkable, there is little research into making rice delicious, flavorful, or flavorful, and there are almost no examples of research being completed and put into practical use.
本発明の飯類の香味を向上する技術は、全く今まで考え
られず、また実用化されているのがなく、本発明が１！
」界ではしめてであろう。The technology of the present invention for improving the flavor of rice has never been thought of, nor has it been put into practical use, and the present invention is unique!
” It would be the best in the world.
食へものが”うまいパおいしいパということは、香り（
におい）味、色の三つの調和で成立する。このうちで最
も研究が進Ａノでいないのが、香り（におい）である。When a food item is delicious, it means aroma (
It is created by the harmony of three things: smell, taste, and color. Of these, scent is the least researched area.
特に、炊飯された飯くめし）についての香りの研究が少
ない。In particular, there is little research on the aroma of cooked rice.
米飯の香りについて、 Ａ、小軸は米飯の揮発成分の中
に、硫化水素、アンモニア、アセトアルデヒド、炭酸ガ
スの存在を報告している。Regarding the aroma of cooked rice, A. Kojiku reports the presence of hydrogen sulfide, ammonia, acetaldehyde, and carbon dioxide gas among the volatile components of cooked rice.
また安松は米飯の揮発成分の中から、アセトアルデヒド
、プロピオン、ろ。Also, Yasumatsu extracts acetaldehyde, propion, and roe from among the volatile components of cooked rice.
Ｂ、加藤・ゲニンによれば、燻煙香気成分として１３種
のカルボニール成分を分離確認している。According to B. Kato and Genin, 13 types of carbonyl components have been separated and confirmed as smoke aroma components.
アルデヒド類：
１．７七トやアルデヒド ２．イソ−ブチル−
〇アルデヒド３、プロピオンアルデヒド ４．ア
クリル・アルデヒド５、ブチル争アルデヒド
６．フォルム・アルデヒド７、バレル・アルデヒド
８、イソ６バレル・アルデヒド９．２−フルフラ
ル・アルデヒド
ケトン類：
１．７七トン ２．メチル・エチル
・ケトン３、メチルプロピルケトン ４．メチル
やイソ・プロピルケトンという報告があり、米飯を炊飯
したときの゛おこげ′また「おむすび」を軽く焼いた場
合の香り成分と全く化学的に同一の成分である。Aldehydes: 1.7 and aldehydes 2. iso-butyl-
〇Aldehyde 3, propionaldehyde 4. Acrylic aldehyde 5, butyl aldehyde
6. Form aldehyde 7, barrel aldehyde
8. Iso6-barrel aldehyde 9.2-Furfural aldehyde ketones: 1.77 tons 2. Methyl ethyl ketone 3, methyl propyl ketone 4. There have been reports of methyl and isopropyl ketone, which are chemically the same components as the aromatic components found in the ``scorched'' flavor of cooked rice and lightly grilled ``rice balls.''
本発明の最も徹使なポイントは、米飯の香りと同一な化
学成分ｌ！￥をもつ燻煙香料を１蟹な要素として、米飯
の６味を向上させた発想である。The most important point of this invention is that it contains the same chemical components as the aroma of cooked rice! The idea is to improve the six flavors of rice by using smoke flavoring, which has a price tag of ¥, as a unique element.
これは全く新規なものであり、創造的なものである。This is completely new and creative.
次に米飯のうまみ成分は、汲離したアミノ酸の味と考え
られ、グルタミン酸とアスパラキン酸であると、実証さ
れている。Next, the umami components of cooked rice are thought to be the taste of separated amino acids, and it has been proven that they are glutamic acid and asparachynic acid.
本発明の燻煙成分抽出液を、可食粉末゛Ｃある調味亨」
粉末に吸着せしむるという構想はここから出ているので
ある。The smoke component extract of the present invention can be used as an edible powder.
This is where the concept of adsorbing it to powder comes from.
また、米飯のうまみ成分としてグルコースか古くから挙
げられているゆ
新米と古米の味の差は、新米と６米と分析すると、新米
のグルコースａｈａが古米より多いことが実証されてい
る。In addition, glucose has long been cited as the umami component of cooked rice, and the difference in taste between new rice and old rice has been demonstrated by analyzing new rice and 6-year-old rice to show that new rice has more glucose aha than old rice.
本発明の燻煙成分抽出濃縮液を０１食粉末である糖類に
吸若せし・め、これを、毘合して炊飯する所以はここに
その原因がある。This is the reason why the smoke component extraction concentrate of the present invention is absorbed and rejuvenated into saccharide, which is food powder 01, and the mixture is combined to cook rice.
本発明は、飯類の香味を向−ヒするために、あらかしめ
燻煙抽出成分を可食粉末である調味料とｍ類其他の粉末
に吸着せしめ、炊飯のときに混合し°Ｃ炊き上げる。In order to improve the flavor of rice, the present invention adsorbs the aromatic smoke extract to edible seasoning powder and other powders, and mixes them when cooking rice at °C. .
極めて簡単に、混合というＬ段だけ’ＣＶｉ類の香味を
向上するという難し・い問題を解決することができる。It is possible to solve the difficult problem of improving the flavor of 'CVi's by only the L stage of mixing very easily.
本発明において第−ｆ段としては、燻煙の抽出濃縮液を
ｉ’ｉＪｉ象粉宋である可溶性炭水化物粉末に吸着せし
めて、調味料・糖類粉末と混合するか、調味料・糖類粉
末そのものに燻煙濃縮液を吸着ぜしむるか、この二つの
方法で香味粉末を作ることができる。In the -f step of the present invention, the smoke extraction concentrate is adsorbed onto a soluble carbohydrate powder, which is i'iJi elephant powder song, and either mixed with seasonings/saccharide powders or mixed with seasonings/saccharide powders themselves. Flavored powders can be made in two ways: by adsorbing smoke concentrate or by absorbing smoke concentrate.
この香味粉末を炊飯するときにａ当量混合するだけで、
従来の炊飯法で香味豊かなおいしい飯類が炊き十げられ
るゆその実施の一例は次の通りである。Just by mixing a equivalent amount of this flavor powder when cooking rice,
The following is an example of how to cook a delicious rice dish rich in flavor using the conventional rice cooking method.
実施例：
本発明の香味粉末としては、次のような割合てｉｉＴ食
粉末に燻煙抽出濃縮１αを吸着せしむる。Example: As the flavor powder of the present invention, smoke extract concentrate 1α is adsorbed to iiT food powder in the following proportions.
燻煙抽出濃縮ａ、 ０．１２％精製塩
８２．９％
グルコース ２．０ ％グルタミ
ン酸ソーダ １４．７ ％イノシン酸
０．３ ％上記の比゛Ｇて作ったものを香
味粉末とする。Smoke extraction concentrate a, 0.12% purified salt
82.9% glucose 2.0% monosodium glutamate 14.7% inosinic acid
0.3% Flavored powder is prepared using the above ratio.
炊飯法；
電気炊飯器に２２５ｇの米を入れ、２００ｃｃの水を加
え、２ｇの香味粉末を添加混合してｍ熱炊飯する。Rice cooking method: Put 225g of rice in an electric rice cooker, add 200cc of water, add 2g of flavor powder, mix and cook at medium heat.
〔発明の効果〕
本発明の最も大きな効果は、飯類に芳香を附Ｌ′ｉせし
め香りと味の一体１ヒによって、おいしい、ふくよかな
飯類が、香味粉末を炊飯時に混合するだけてｌ！！単に
でき上がることである。[Effects of the Invention] The most significant effect of the present invention is that it adds aroma to rice, and by combining aroma and taste, delicious and plump rice can be obtained simply by mixing the flavoring powder during cooking. ! ! It is simply a matter of completion.
文献：
Ａ、米の品質と貯駁・刊用誌 ・１２９１９６４年 農
林省食糧研究所発行
Ｂ、ゲニン・加藤 °２くん煙フレバー研究のＩｌ状“
（そのｌ）（その２）Literature: A. Rice quality and storage/Publication magazine ・1291964 Published by the Food Research Institute of the Ministry of Agriculture and Forestry B. Genin Kato °2 Smoke flavor research Il.
(Part 1) (Part 2)
Claims (1)
香味粉末を混合することを特徴とする飯類の香味を向上
する方法。A method for improving the flavor of rice, which comprises mixing a flavor powder made by adsorbing a smoke extract to an edible powder when cooking rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62041440A JPS63209554A (en) | 1987-02-26 | 1987-02-26 | Method for improving taste and flavor of cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62041440A JPS63209554A (en) | 1987-02-26 | 1987-02-26 | Method for improving taste and flavor of cooked rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63209554A true JPS63209554A (en) | 1988-08-31 |
| JPH0313861B2 JPH0313861B2 (en) | 1991-02-25 |
Family
ID=12608432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62041440A Granted JPS63209554A (en) | 1987-02-26 | 1987-02-26 | Method for improving taste and flavor of cooked rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63209554A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6835403B1 (en) * | 2002-09-13 | 2004-12-28 | Kusha, Inc. | Method for smoking white rice |
| JP2009072071A (en) * | 2007-09-18 | 2009-04-09 | Ayumi Yamada | Method for producing smoked cooked rice |
-
1987
- 1987-02-26 JP JP62041440A patent/JPS63209554A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6835403B1 (en) * | 2002-09-13 | 2004-12-28 | Kusha, Inc. | Method for smoking white rice |
| JP2009072071A (en) * | 2007-09-18 | 2009-04-09 | Ayumi Yamada | Method for producing smoked cooked rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0313861B2 (en) | 1991-02-25 |
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